Use of a ribonucleic acid to induce and / or stabilise beer haze

Abstract

The present invention relates to the use of a ribonucleic acid (RNA) to induce and / or stabilise haze or turbidity in a beer. The ribonucleic acid used in the context of the invention may be used alone or as part of a composition such as, for example, an RNA-enriched yeast extract, referred to as a "nucleic yeast extract" in the present application.

Description

Description Title: Use of a ribonucleic acid to induce and / or stabilize beer haze Technical field

[0001] The present invention relates to the brewing field. It relates more particularly to a new use of a ribonucleic acid (RNA) for inducing and / or stabilizing the cloudiness or turbidity of a beer, in particular a white or lager beer. Prior art

[0002] Beer, which is a fermented malt beverage, is a universal beverage found in virtually every country in the world. Beer is made up of four main ingredients: water, hops, yeast, and barley or wheat malt. The long transformation of these elements into beer takes place over a period varying from two to three weeks (for industrial beers) to several months (for ageing beers, top-fermented beers, Trappist beers, etc.). The purity and quality of the water are crucial for the clarity and taste of the beer. The proportion of the main mineral salts contained in the water (sodium, chloride, calcium, magnesium, sulfate, and bicarbonate) will have an influence on the sweetness or hardness in the mouth, but also during the brewing of the beer.

[0003] Wheat beer, contrary to popular belief, does not refer to a beer color but to an ingredient: wheat. Wheat beers are beers containing a large proportion of wheat in addition to barley (and other possible cereals). Wheat beers generally have a natural cloudiness that gives them a milky appearance. It is this milky appearance and the semantic proximity in German of white ("weiss") and wheat ("weizen") that explain the use of the word "white." However, by using roasted or caramel malts, it is possible to make amber, brown, or even black wheat beers. Traditionally, there are two main types of white beers: - German "weissbier / weizenbier", made with a majority of malted wheat and additional barley malt, fermented with specific yeasts producing a lot of phenols and giving spicy notes like cloves, - Belgian white beers (or witbier in Flemish) made mainly from malted barley and raw or malted wheat, most often spiced with bitter or sweet orange peel and coriander seeds.

[0004] A lager (pils, lager) is obtained after fermentation of a wort that can be composed either of barley malt only or of a mixture of barley malt and raw grains, said grains coming from a cereal other than barley or wheat, such as rice, corn or sorghum. Several types of malt are distinguished in particular according to their colors, namely base malts (unroasted), caramel malts (lightly roasted), roasted and roasted malts and special malts. The colors are obtained according to the temperature applied during kilning. Thus, the higher the temperature during kilning, the more the malt browns due to the Maillard reactions. There are also roasted malts which undergo a similar roasting coffee. The color of the finished beer will then depend on the composition of the wort. This is measured by spectrophotometry (using a spectrophotometer) according to a scale defined by the EBC methods "EBC unit", which stands for "European Brewery Convention unit" (Analytica EBC analysis method - methods 8.5 and 9.6).

[0005] Beer haze is manifested by the formation of insoluble particles that remain suspended in the beer. There are two types of haze: cold haze, which is reversible, and permanent haze, which is irreversible. In both cases, the compounds primarily involved in the formation of insoluble particles are proteins and polyphenols that interact with each other. Cold haze forms gradually when the temperature drops to around 4°C, but disappears when the beer is warmed to around 20°C. This is a temporary and therefore reversible association between proteins and polyphenols that are linked by hydrogen bonds, hydrophobic bonds, and / or ionic bonds. Permanent haze is produced when the protein-polyphenol interactions are covalent.These interactions are likely produced between proteins and oxidized polyphenols or an oxidized polyphenol polymer, and may increase as the beer ages. The insoluble complexes created no longer dissolve under the effect of heat, creating a permanent haze. Furthermore, the presence of certain metal ions also promotes the appearance of haze. Several studies have been conducted to date to identify the proteins causing haze. Thus, proline-rich proteins, such as hordeins from barley, are responsible for haze formation. Regarding polyphenols, flavonoids are involved in colloidal stability.

[0006] In the beer industry, wheat beer requires that it has a cold haze and / or a permanent haze that is stable over time. Haze is an integral part of wheat beer, due to the presence of wheat in the recipe, and thus contributes to its typicality and appeal to consumers. Wheat beers produced by large industrial brewers naturally have haze, which however tends to diminish during storage. Today, with the explosion of the craft beer market, beers have a natural haze that gives them an authentic character.

[0007] Beer haze is also measured in EBC (Analytica EBC analysis method - method 9.30).

[0008] Today, most industrial beers are treated to guarantee the consumer "brightness", which means a haze of less than 0.5 EBC during the product's shelf life. There are two main treatment methods: one that limits the content of sensitive proteins (i.e., the use of silica gel and gallic tannins) and one that limits the content of polyphenols (i.e., the use of polyvinylpolypyrrolidone (PVPP)) responsible for the haze in the finished beer.

[0009] In order to improve and / or adjust the haze of lagers (from pilsner to amber) and wheat beers, it is possible to add one (or more) hazing agents. Hazing agents give the beer a more natural appearance. An example of a troubleshooting agent is the product marketed by Kerry under the name name “BioCloud™”, which is a yeast derivative from Saccharomyces cerevisiae. Document PCT / FR2017 / 051702 describes a yeast protein extract (EPL) for stabilizing the haze of beer, and preferably wheat beer.

[0010] However, there is still a need to develop new hazing agents for beer, particularly for white or lager beers. Beer hazing agents must be able to induce and / or stabilize haze in beer for a satisfactory period of time. A "satisfactory period of time" means a period of at least 4 months, preferably at least 6 months, and even more preferably at least 12 months. They must also be able to induce and / or stabilize a satisfactory haze, i.e. one that meets the criteria sought by beer specialists.

[0011] One of the aims of the present invention is therefore to propose a new hazing agent for beer, which has improved activity compared to the hazing agents of the prior art, and in particular compared to the yeast protein extract as described in document PCT / FR2017 / 051702. Summary

[0012] The inventors unexpectedly discovered that ribonucleic acid, also called RNA, made it possible to induce and / or stabilize the haze of beer, and this in a satisfactory manner over time and improved compared to the yeast protein extract described in document PCT / FR2017 / 051702. The present invention thus constitutes an improvement of the invention described in document PCT / FR2017 / 051702.

[0013] The present invention relates more particularly to the use of a ribonucleic acid (RNA) for inducing and / or stabilizing the haze of a beer. The ribonucleic acid used in the context of the invention may be used alone or within a composition, such as for example a yeast extract enriched in RNA which may be referred to hereinafter as "yeast nucleic extract" with reference to the fact that it has been enriched in RNA. Brief description of the drawings

[0014] Other features, details and advantages will become apparent upon reading the detailed description below, and upon analyzing the attached drawings, in which: Fig. 1

[0015] [Fig. 1] shows the turbidity values ​​(EBC) obtained as a function of time (expressed in days) for a pils-type blond beer to which the following was added: - 4 g of RNA from Saccharomyces cerevisiae per hectolitre of beer (4 g RNA / hL) (solid curve) or, - 33.33 g of yeast protein extract (EPL) per hectolitre of beer (33.33 g EPL / hL), said yeast extract comprising 4 g of RNA, said yeast being a Saccharomyces cerevisiae (dotted curve).

[0016] [Fig. 2] shows the turbidity values ​​(EBC) obtained as a function of time (expressed in days) of a pils-type blond beer to which the following has been added: - 4 g of Saccharomyces cerevisiae RNA per hectolitre of beer (solid curve) or, - 10 g of yeast nucleic extract (ENL) per hectolitre of beer (10 g ENL / hL), said yeast extract comprising 4 g of RNA, said yeast being a Saccharomyces cerevisiae (dashed line curve). Fig. 3

[0017] [Fig. 3] shows the turbidity values ​​(EBC) obtained as a function of time (expressed in days) of a pils-type blond beer to which the following has been added: - 10 g of yeast nucleic extract (ENL) per hectolitre of beer (10 g ENL / hL), said yeast extract comprising 4 g of RNA, said yeast being a Saccharomyces cerevisiae (dashed line curve) or, - 33.33 g of yeast protein extract (EPL) per hectolitre of beer (33 g EPL / hL), said yeast extract comprising 4 g of RNA, said yeast being a Saccharomyces cerevisiae (dotted curve). Fig. 4

[0018] [Fig. 4] shows the turbidity values ​​(EBC) obtained as a function of time (expressed in days) of a lager to which the following has been added: - 10 g of yeast nucleic extract (ENL) per hectolitre of beer (10 g ENL / hL), said yeast extract comprising 4 g of RNA, said yeast being a Saccharomyces cerevisiae (dashed line curve) or, - 10 g of yeast protein extract (EPL) per hectolitre of beer (10 g EPL / hL), said yeast extract comprising 1.2 g of RNA, said yeast being a Saccharomyces cerevisiae (dotted curve). Detailed description

[0019] As already indicated, the present invention relates more particularly to the use of a ribonucleic acid (RNA), to induce and / or stabilize the cloudiness of a beer. Chemically, RNA is a linear polymer consisting of a chain of nucleotides that are linked to each other by phosphodiester bonds. Each RNA nucleotide consists of three main components, namely: - a phosphate group, - a pentose (5-carbon sugar), namely ribose, whose carbon atoms are numbered from 1' to 5', - a nitrogenous base (or nucleic base) which can be either adenine (“A”), uracil (“U”), guanine (“G”) or cytosine (“C”). The nitrogenous base (A, U, G or C) is linked by a nitrogen atom to the 1' carbon of ribose. Nucleotides are more specifically linked to each other by phosphate groups, via phosphodiester bonds at the 3' and 5' carbons. The nucleotides described in the invention are RNA nucleotides. Thus, the word “nucleotides” without further specification designates in the present application RNA nucleotides. RNA is found in all living things and also in some viruses. The RNA used in the scope of the invention may originate from a eukaryotic or prokaryotic organism. According to an advantageous embodiment of the invention, the RNA used in the context of the invention is total RNA. Total RNA encompasses the three main types of RNA: messenger RNA (mRNA), ribosomal RNA (rRNA) and transfer RNA (tRNA). For the purposes of the invention, the words "cloudiness" and "turbidity" are to be considered synonyms. Thus, beer cloudiness refers to beer turbidity and, conversely, beer turbidity refers to beer cloudiness. Turbidity refers to the content of a fluid in materials that cloud it (it is the opposite of clarity). For the purposes of the present invention, turbidity or cloudiness of beer refers to the presence of insoluble particles suspended in the beer. Turbidity is measured by various methods of photometry of cloudy media such as nephelometry, opacimetry and turbidimetry. In the brewing industry, the units of measurement for haze are EBC (European Brewing Convention) or ASBC (American Society of Brewing Chemists). The relationship between these units is as follows: 1 EBC = 69.2 ASBC. The method for analyzing haze in beers is referenced in Analytica EBC - method 9.30. Turbidity measurements are performed using a device such as a turbidimeter or a nephelometer. Incident light is emitted through the bottle containing the beer matrix. A photoelectric detector measures the light scattered by the liquid. It is the scattering of light by suspensions that makes it possible to assess the concentration of substances suspended in a liquid. This device generally consists of a light source with a wavelength of 650 nm. In nephelometry, scattered light is measured at angles of 90° and 25° to the incident light. In turbidimetry, scattered light is measured by a detector placed in line with the incident light. For the purposes of the present application, "inducing haze in beer" means "increasing and / or creating lasting haze in a clear beer", which is reflected in particular by turbidity values ​​expressed in EBC higher than those which would be obtained without the aid of the hazing agent of the invention. A clear beer means, for the purposes of the present application, a beer which is naturally clear or which has been made clear after treatment. Inducing haze in beer also means increasing and / or causing the presence of insoluble particles in suspension in the beer. The expression "to stabilize the haze of beer" means "to maintain haze in the beer, said beer naturally exhibiting this haze", in other words to help the beer maintain its haze over time (i.e. to help the haze not decrease over time). Maintaining haze in beer also means keeping insoluble particles suspended in the beer. More particularly, the stability over time according to the invention means a stability of at least 4 months, preferably at least 6 months and even more preferably at least 1 year (365 days) under storage conditions at a temperature of 4°C. This means that during this period of time the insoluble particles are kept in suspension in the beer. The clouding agent of the invention advantageously makes it possible to maintain a cloudiness of the beer at a value ranging from 10 to 80 EBC, preferably from 15 to 60 EBC and even more preferably from 18 at 30 EBC, for a period of at least 4 months, preferably at least 6 months and even more preferably at least 12 months, at a storage temperature of 4°C, the turbidity value being measured using the Haffmans VOS ROTA 90 / 25 nephelometer at an angle of 90° and at a temperature of 4°C (Analytica EBC analysis method - method 9.30). According to a particularly advantageous embodiment, the clouding agent of the invention makes it possible to induce and / or stabilize a constant cloudiness of the beer over time, which means that this cloudiness has an EBC value ranging from 18 to 30 EBC for a period of at least 4 months, preferably at least 6 months, and even more preferably at least 12 months at a storage temperature of 4°C.

[0020] According to an advantageous embodiment of the invention, the RNA is used alone or within a composition, said composition comprising an amount by weight of said RNA ranging from 20 to 70%, preferably from 30 to 50%, relative to the total weight of the composition.

[0021] According to another embodiment of the invention, the RNA as defined above or the composition comprising said RNA as defined above is used to induce and / or stabilize the cloudiness or turbidity of a beer which has a color ranging from 2 to 80 EBC, preferably from 4 to 45 EBC and even more preferably from 4 to 20 EBC. In addition to measuring the haze of a beer, the EBC also allows the color of a beer to be measured using the analysis method referenced in Analytica-EBC - methods 8.5 and 9.6. EBC values ​​per color style can be set as follows: - a blond / golden beer: EBC ranging from 2 to 20, - an amber beer: EBC ranging from 21 to 45, - a dark beer: EBC ranging from 46 to 75, - a dark beer: EBC ranging from 76 to 120. Furthermore, white beer has an EBC ranging from 2 to 120. In fact, as indicated previously, white beer is obtained by mixing malt and wheat; thus, a white beer can have a wide range of colors. As already mentioned, color measurements are performed using a spectrophotometric technique. Color measurement is achieved by determining the absorbance of a beer (or wort) with a wavelength emitted at 430 nm. As a reminder, absorbance is the ability of a liquid to absorb a light intensity emitted at a particular wavelength. The beer sample is filtered to remove the natural haze of the beer and then placed in a spectrophotometer that emits light with a wavelength of 430 nm (violet-blue). The EBC is calculated using the formula EBC = 25 x D x A, where the value D corresponds to the dilution factor (D = 1 if undiluted, 2 if diluted by half, etc.) and A to that of the absorbance of the filtered beer for light emitted at 430 nm.

[0022] According to an advantageous embodiment of the invention, the RNA or the composition comprising said RNA is used to induce and / or stabilize the cloudiness or turbidity of a white beer, a blond beer or an amber beer.

[0023] According to another advantageous embodiment, the RNA used in the context of the invention comes from a yeast or a bacterium. An example of bacteria is Escherichia coli. As an example of yeast, we can notably cite a yeast chosen from the group comprising Saccharomyces, Kluyveromyces, Torula and Candida. According to an advantageous embodiment of the invention, the RNA used comes from a Saccharomyces yeast, and preferably Saccharomyces cerevisiae.

[0024] According to yet another advantageous embodiment of the invention, the composition comprising the RNA as defined above, namely the composition comprising a quantity by weight of RNA ranging from 20 to 70% is more particularly a yeast extract enriched in RNA. A "yeast extract" refers to the soluble fraction recovered after lysis of a yeast. For information purposes, yeast extract is likely to be produced by lysis of yeast cells, for example Saccharomyces cerevisiae, followed by separation of the soluble and insoluble parts, for example by physical means, such as centrifugation. The insoluble part is recovered by removal of the soluble part by centrifugation and vice versa. The insoluble part is called "yeast walls" or "yeast hulls" while the soluble part resulting from this process is called "yeast extract". The yeast extract thus obtained is concentrated in RNA according to techniques known to those skilled in the art, for example by a physicochemical or enzymatic process. The RNA-enriched yeast extract may also be referred to hereinafter as "yeast nucleic extract" (ENL). The yeast nucleic extract thus comprises an amount by weight of RNA ranging from 20 to 70% relative to the total weight of the extract. The yeast nucleic extract used according to the invention may also comprise, in addition to RNA: - proteins, peptides and amino acids, - mineral materials and / or, - sugar. Yeast nucleic extract in the application refers to a yeast extract which comprises a greater proportion (in weight percentage) of RNA than of protein, as opposed to a yeast protein extract which refers to a yeast extract which comprises a greater proportion (in weight percentage) of protein than of RNA.

[0025] According to another embodiment, the RNA used in the context of the invention, or the composition comprising the RNA as defined above, used in the context of the invention, is in the form of a powder or a liquid.

[0026] According to an advantageous embodiment, the RNA used in the context of the invention, alone or within the composition, is used at a content ranging from 0.5 to 8 grams (g) per hectoliter (hL) of beer, preferably from 2 to 6 g / hL of beer, and even more preferably is used at a content of 4 g / hL.

[0027] According to a further advantageous embodiment of the invention, the invention relates to the use as defined above, in which the RNA or the composition comprising the RNA allows to induce and / or stabilize the haze of the beer for a period of time of at least 4 months, preferably at least 6 months, and more preferably still at least 12 months, said beer having a turbidity ranging from 10 to 80 EBC, preferably from 15 to 60 EBC, and more preferably still from 18 to 30 EBC, during said period at a storage temperature of 4°C, the turbidity value being measured using the Haffmans VOS ROTA 90 / 25 nephelometer at the angle of 90° and at the temperature of 4°C (Analytica EBC analysis method - method 9.30). The Haffmans VOS ROTA 90 / 25 nephelometer is designed to measure the haze of beer in bottles and bowls at two measuring angles: - particles smaller than 1 pm, such as protein-polyphenol complexes, mainly causing light scattering at 90° angle, - particles larger than 1 pm, such as yeasts, mainly causing light scattering at 25° angle. This instrument complies with recent MEBAK recommendations. As already indicated, the turbidity values ​​are expressed in EBC or ASBC (1 EBC = 69.2 ASBC). The use of RNA, alone or within a composition comprising said RNA in a sufficient quantity (i.e. in an amount of 20 to 70% by weight relative to the total weight of the composition), allows satisfactory stability over time of the haze of the beer, and in particular of white or lager beers. As already indicated, the term "stability over time" means a stability of at least 4 months, preferably at least 6 months, and even more preferably at least 12 months under storage conditions at a temperature of 4°C for EBC values ​​as defined above. According to a particularly advantageous embodiment, the RNA or the composition comprising the RNA makes it possible to induce and / or stabilize the haze of the beer for a period of 12 months, said beer having a turbidity ranging from 18 to 30 EBC during said period, at a storage temperature of 4°C. Examples

[0028] The following examples refer in particular to Figures 1 to 4.

[0029] Example 1: Physicochemical compositions of a yeast nucleic extract (ENL) and a yeast protein extract (EPL).

[0030] The yeast extracts described in this example, whether yeast nucleic extract or yeast protein extract, are derived from the same yeast strain Saccharomyces cerevisiae belonging to the Applicant and were prepared by the latter. The physicochemical composition of the RNA-enriched yeast extract used to induce and / or stabilize beer haze is as follows: - 40% by weight of RNA, - 32% by weight of proteins, peptides and amino acids, - 22% by weight of mineral matter and, - 6% by weight of sugars. This extract is called yeast nucleic extract and is designated in Figures 1 to 4 by the acronym ENL. The ENL of the invention is notably compared to a yeast protein extract as described in document PCT7FR2017 / 051702. This yeast protein extract is designated in Figures 1 to 4 by the acronym EPL. The physicochemical composition of EPL is as follows: - 12% by weight of RNA, - 53% by weight of proteins, peptides and amino acids, - 21% by weight of mineral matter and, - 14% by weight of sugars. The EPL and ENL samples obtained are in the form of a powder that is completely soluble in water and in all types of beer.

[0031] Example 2: Comparison of RNA, ENL and EPL on beer disorders The clouding agents are ENL and EPL as defined in Example 1 and RNA alone from Saccharomyces cerevisiae yeast. This RNA was purchased from Sigma Aldrich under the reference “R6750 Ribonucleic acid from baker's yeast” with CAS number 63231-63-0. The beer tested is a pils-type blond beer marketed under the name Jupiler. Measurement of haze Turbidity measurements of beer samples are carried out without prior stirring at a 90° angle at a temperature of 4°C using the Haffmans VOS ROTA 90 / 25 nephelometer. Turbidity values ​​are expressed in EBC. Haze is measured at set intervals for 140 days. Between measurements, samples are kept at 4°C and are not agitated. Turbidity tests in lager beer 1 / Comparison of RNA alone and EPL (figure 1) A quantity of 4 g of RNA is introduced into a one-hectoliter sample of the aforementioned lager beer. At the same time, a quantity of 33.33 g of EPL (including 4 g of RNA) is introduced into another one-hectolitre sample of the lager. Beer turbidity measurements were carried out over a period of 140 days. The results obtained are illustrated in Figure 1. At time T0 the addition of RNA alone directly induces the intensity of the disorder and in a stable manner over time. At time T0 the addition of EPL presents a more intense disorder than RNA alone but which decreases until the 40 ièmeday to finally reach the same cloudiness value as that obtained with RNA alone. This result can be explained by the fact that EPL contains elements other than RNA which, when dispersed in the beer, create cloudiness but which do not remain in suspension over time. The RNA clouding agent advantageously allows a constant cloudiness to be maintained over time, with a value ranging from 20 to 25 EBC, unlike EPL for which the turbidity values ​​drop significantly (values ​​ranging from more than 50 EBC at time t0 to less than 20 EBC after 120 days). Furthermore, the use of RNA alone requires handling much smaller quantities (4g) than the use of EPL (33.33g). For all these reasons RNA is a better disrupting agent than EPL.

[0032] Comparison of RNA alone and ENL (Figure 2) A quantity of 4 g of RNA is introduced into a one hectolitre sample of the lager. At the same time, a quantity of 10 g of ENL (comprising 4 g of RNA) is introduced into another one-hectolitre sample of the lager. Beer turbidity measurements were carried out over a period of 140 days. The results obtained are illustrated in Figure 2. The two curves of ARN and ENL show good stability over time of beer turbidity. With the same quantity of ARN, ENL therefore has the same effectiveness as ARN alone. ARN and ENL are interesting clouding agents. The use of ENL is economically more interesting than that of ARN but involves a larger quantity of product compared to that of ARN alone.

[0033] Comparison of ENL and EPL comprising the same amount of RNA (Figure 3) A quantity of 10 g of ENL (including 4 g of RNA) is introduced into a one-hectolitre sample of the lager. At the same time, a quantity of 33.33 g of EPL (including 4 g of RNA) is introduced into another one-hectolitre sample of the lager. Beer turbidity measurements were carried out over a period of 140 days. The results obtained are illustrated in Figure 3. At time T0 the addition of ENL directly induces the intensity of the disorder and in a stable manner over time. At time T0 the addition of EPL presents a more intense disorder than ENL but which decreases until the 40 ème day to finally reach the same cloudiness value as that obtained with the ENL. The ENL clouding agent advantageously allows for maintaining a constant cloudiness over time, unlike EPL. In addition, the use of ENL requires much smaller quantities of product (10 g) than the use of EPL (33.33 g), which is also advantageous. For all these reasons, ENL is a better disruptor than EPL. Comparison of ENL and EPL used in equal quantities (Figure 4) A quantity of 10 g of ENL (including 4 g of RNA) is introduced into a one-hectolitre sample of the lager. In parallel, a quantity of 10 g of EPL (comprising 1.2 g of RNA) is introduced into another one-hectolitre sample of the lager. Thus, with the same quantity of product (10 grams) we provide more than 3 times more RNA with ENL compared to EPL. Beer turbidity measurements were carried out over a period of 140 days. The results obtained are illustrated in Figure 4. The stability of the disorder over time is better with the ENL (dashed line curve) than with the EPL (dotted curve). Similarly, the turbidity values ​​observed with the ENL are better over the entire 140 days than those observed with the EPL.

[0034] This disclosure is not limited to the examples described above, solely by way of example, but it encompasses all the variations that a person skilled in the art may envisage within the framework of the protection sought. List of cited documents Patent documents

[0035] For convenience, the following patent document is cited: - patcitl: PCT / FR2017 / 051702 (filing number).

Claims

Claims

1. Use of a ribonucleic acid (RNA) for inducing and / or stabilizing the cloudiness or turbidity of a beer.

2. Use according to claim 1, wherein the RNA is used alone or within a composition, said composition comprising an amount by weight of said RNA ranging from 20 to 70%, preferably from 30 to 50%, relative to the total weight of the composition.

3. Use according to claim 1 or 2, wherein the beer has a color ranging from 2 to 80 EBC, preferably from 4 to 45 EBC and more preferably still from 4 to 20 EBC.

4. Use according to any one of claims 1 to 3, wherein the beer is a white beer, a lager or an amber beer.

5. Use according to any one of claims 1 to 4, wherein the RNA is from a eukaryotic or prokaryotic organism.

6. Use according to any one of claims 1 to 5, wherein the RNA is total RNA.

7. Use according to any one of claims 1 to 6, wherein the RNA is from yeast or bacteria, and preferably yeast.

8. Use according to claim 7, wherein the yeast is selected from the group consisting of Saccharomyces, Kluyveromyces, Torula and Candida, and is preferably Saccharomyces.

9. Use according to claim 8, wherein the yeast is a Saccharomyces cerevisiae.

10. Use according to any one of claims 2 to 9, wherein the composition comprising the RNA is a yeast extract enriched in RNA (referred to as "yeast nucleic extract" (ENL)).

11. Use according to claim 10, wherein the RNA-enriched yeast extract comprises: - 40% by weight of RNA, - 32% by weight of proteins, peptides and amino acids, - 22% by weight of mineral matter and, - 6% by weight of sugars.

12. Use according to any one of claims 1 to 11, wherein the RNA or the composition comprising the RNA is in the form of a powder or a liquid.

13. Use according to claim 12, wherein the RNA, alone or within the composition, is used at a level ranging from 0.5 to 8 grams (g) per hectoliter (hL) of beer, preferably from 2 to 6 g / hL of beer, and is preferably 4 g / hL of beer.

14. Use according to any one of claims 1 to 13, wherein the RNA or the composition comprising the RNA makes it possible to induce and / or stabilize the haze of the beer for a period of time of at least 4 months, preferably at least 6 months, and more preferably still at least 12 months, said beer having a turbidity ranging from 10 to 80 EBC, preferably from 15 to 60 EBC, and more preferably still from 18 to 30 EBC during said period, at a storage temperature of 4°C, the turbidity value being measured using the Haffmans VOS ROTA 90 / 25 nephelometer at the angle of 90° and at the temperature of 4°C (Analytica EBC analysis method - method 9.30).

15. Use according to claim 14 wherein the RNA or the composition comprising the RNA makes it possible to induce and / or stabilize the haze of the beer for a period of 12 months, said beer having a turbidity ranging from 18 to 30 EBC during said period.

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